Loaded Philly Cheesesteak Stuffed Peppers

Ingredients:

4 large bell peppers (any color), cut in half lengthwise and seeded

1 lb thinly sliced steak (sirloin or ribeye)

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

2 cloves garlic, minced

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup beef broth

1 cup shredded mozzarella cheese

1/2 cup shredded provolone cheese

1/4 cup chopped fresh parsley (optional)

Salt and pepper to taste

1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

2. In a large skillet, heat olive oil over medium-high heat. Add steak and cook until browned, about 5-7 minutes, breaking it into smaller pieces as it cooks. Remove steak from skillet and set aside.

3. In the same skillet, add sliced onions and green bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

4. Stir in cream of mushroom soup and beef broth. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken.

5. Season the sauce with salt and pepper to taste. Stir in the cooked steak.

6. Fill each bell pepper half with the steak and mushroom mixture.

7. Sprinkle generously with mozzarella and provolone cheese.

8. Place the stuffed peppers in the prepared baking dish.

9. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

10. Garnish with fresh parsley, if desired, and serve immediately. Enjoy!